Whatever you getdon’t over cook it - you want it tender but still with some “body” to it
geldof,
May 12, 2:34pm
I love shin, or gravy beef for the flavour and gelatinous nature of it.
crails,
May 12, 6:50pm
Chuck Steak
awoftam,
May 12, 7:18pm
Cross cut blade.
bella95,
May 13, 2:27am
Me three. Gravy beef seems to give a lovely colour to casseroles etc too.
twindizzy,
May 13, 2:41pm
Recently used a rump tail and it was delicious
kay34,
May 13, 6:16pm
We usually use what ever is cheapest- have seen rump on special cheaper than shin,chuck, blade etc, drew the line when i scored scotch fillet at a reduced to clear for like $12/kg last year, hubby wanted steak for a slow cooker - almost took is hand off, lol
korbo,
May 13, 7:33pm
Goat meat is great for slow cooker. ALso any wild pork/venison.
rainrain1,
May 14, 9:06am
I'd probably go with rump
bella95,
May 14, 9:41pm
Was surprised to see on a cooking show a while ago that goat is the most widely eaten meat in the world.
sarahb5,
May 15, 5:16am
Why? Ever tried it?
nzpcltd,
May 15, 6:41am
Beef Cheeks! I really dislke rump in casseroles, its too dry I think
rainrain1,
May 15, 8:27am
A nice fatty bit of rump is all good .
bella95,
May 15, 4:48pm
Only by accident when l lived in Italy, and it made me cry when l found out what it was. Bit more grown up now and with some hungry years in between l'd give it a go if offered. As to why l think l'd just always assumed it would be something like beef or chicken.
sarahb5,
Sep 23, 12:45pm
Except that beef is taboo for religious reasons in many states in Inda as well as Nepal. Goats are easy to farm
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.